Kalács
Hungarian Braided Sweet Bread
Kalács is a traditional Hungarian sweet bread, often braided and enriched with eggs and butter. It has a soft, slightly sweet crumb and a beautiful golden crust, making it perfect for holidays, special occasions, or simply enjoyed with coffee or tea.
🧂 Ingredients
- 1.25 cups Warm milk(about 110°F (45°C))
- 1 packet Active dry yeast((0.25 oz))
- 0.25 cup Granulated sugar(plus more for proofing yeast)
- 4 cups All-purpose flour(plus more for dusting)
- 1 tsp Salt
- 1 large Large eggs(room temperature)
- 0.25 cup Melted butter(plus more for brushing)
- 1 tsp Vanilla extract
- 0.33 cup Brown sugar(for filling)
- 1 tsp Ground cinnamon(for filling)
- 1 large Egg, beaten(for egg wash)
👨🍳 Instructions
- 1
In a small bowl, combine the warm milk, a pinch of sugar, and the active dry yeast. Let it sit for 5-10 minutes until foamy.
💡 Tip: Ensure milk is warm, not hot, to avoid killing the yeast. - 2
In the bowl of a stand mixer fitted with the dough hook, combine 4 cups of flour, 1/4 cup granulated sugar, and salt. Whisk together the proofed yeast mixture, 1 large egg, 1/4 cup melted butter, and vanilla extract in a separate bowl.
- 3
Pour the wet ingredients into the dry ingredients. Mix on low speed until the flour is moistened and a dough forms. Increase speed to medium and knead for 4-5 minutes until the dough is smooth and elastic.
💡 Tip: The dough should pull away from the sides of the bowl. - 4
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour 30 minutes, or until doubled in size.
💡 Tip: A slightly warm oven (turned off) can be a good place for rising. - 5
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces.
- 6
Roll each piece into a rectangle about 1/3-inch thick. Brush each rectangle with melted butter.
- 7
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered rectangles.
- 8
Roll each rectangle tightly into a log. Pinch the ends closed and tuck them underneath.
💡 Tip: Tuck the ends to prevent the filling from leaking out during baking. - 9
Place the logs into two greased loaf pans. Cover and let rise again in a warm place for about 45 minutes, or until doubled in size.
💡 Tip: Ensure loaf pans are well-greased to prevent sticking. - 10
Preheat oven to 350°F (175°C). Brush the tops of the loaves with the beaten egg wash.
- 11
Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped.
💡 Tip: Rotate pans halfway through baking if needed for even browning. - 12
Let cool in the pans for a few minutes before transferring to a wire rack to cool completely.
💡 Tip: Allowing to cool fully ensures the crumb sets properly.
💡 Pro Tips
- ✓For a richer dough, you can use scalded milk (heated to just below boiling and then cooled).
- ✓If you don't have a stand mixer, you can knead the dough by hand for about 10-15 minutes.
- ✓For a traditional braided look, you can divide the dough into three strands and braid them before placing in the loaf pan.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of raisins or chopped candied fruit to the dough.
- For a walnut-filled Kalács, mix ground walnuts with the brown sugar and cinnamon.
- Sprinkle poppy seeds on top before baking.